Heat 2 tbsp. butter in medium to large skillet on medium heat. Dip bread into juice and egg mixture, making sure to shake off excess.

Cook bread for 3-4 minutes on each side until golden brown. Repeat with remaining bread, adding more butter to skillet if necessary.

Toss whole pecans in a small skillet until toasted over medium heat, making sure to flip them to avoid burning. Allow pecans to cool and chop to a medium-fine size. Top French toast with pecans and any other toppings like maple syrup, powdered sugar and/or fresh fruit.